Barbecue Sauce

So good with burgers, barbecued chicken, lamb chops and steaks - and so simple to make, too!

YIELDS

3 x 450g jars

PREPARATION

20 mins

COOKING

1 hour

INGREDIENTS

300 g Tate & Lyle Dark or Light Muscovado Sugar
2 red onions (finely chopped)
2 x 400 g cans chopped tomatoes
1 large red chilli (deseeded and finely chopped)
70 g piece of fresh root ginger (peeled and grated)
2 tsp mustard seeds
2 tsp black onion seeds
2 tsp paprika
2 tsp salt
200 ml malt vinegar

Fairtrade Dark Muscovado

HOW TO MAKE THIS RECIPE

1. Put all the ingredients into a large saucepan and heat until boiling, stirring to mix. Reduce the heat and simmer for about 1 hour, without a lid, until the sauce has reduced and thickened. Stir occasionally.

2. While the sauce is cooking, sterilize 3 x 450g jars by washing them in hot soapy water, rinsing well, then placing them in a low oven at 150°C/Fan 130°C/Gas Mark 2 for 15 minutes.

3. Check that the sauce is the right consistency – it needs to be quite thick (it will only thicken a little more as it cools). Pot the hot sauce into the hot jars, then seal and leave to cool.

4. Store in a cool place for up to 3 months. Once opened, store in the fridge and use within 2 weeks.